RCI-SP.005.0175.001
Potato, Pea and Couscous Hash
.
Prep25 min
Cook10 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- Onion1 largechopped
- green or red bell pepper1 largechopped
- ripe large tomato1 unithalved, seeded and chopped
- clove garlic1 mediumminced
- 1 tsp
- 2 cups
- 1 1/2 cups
- 1 cup
- 3/4 tsp
- 1 1/4 cups
- 2 unit
Method
1
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat until shimmering.
2
Add the chopped onion and bell pepper to the hot oil and cook, stirring occasionally, until softened and lightly browned, about 5-6 minutes.
6 minutes
3
Stir in the minced garlic and cook for 30 seconds until fragrant, then add the chopped tomato and paprika, stirring to combine.
4
Pour the 2 cups of vegetable broth into the pan and bring to a boil over medium-high heat.
2 minutes
5
Add the diced potatoes and salt, then reduce heat to medium and simmer for 8-10 minutes until the potatoes are just beginning to soften.
9 minutes
6
Stir in the frozen peas and uncooked couscous, stirring well to combine with the broth and vegetables.
7
Cover the pan with a lid, remove from heat, and let stand for 5 minutes to allow the couscous to absorb the liquid and soften.
5 minutes
8
Remove the lid and fluff the mixture gently with a fork, breaking up any clumps of couscous while combining all ingredients evenly.
9
Divide the hash among four serving bowls and garnish each portion with the fresh chopped parsley before serving.